Bag tempered chocolate
I wrote a post a year ago on my blog about how to make low-carb chocolate, http://easylocarb.com/make-lo-carb-chocolate/ This involved complex temperature wrangling and marble tempering surfaces … I found an easier way.
It involves using a Sous-vide device and melting the chocolate at 45C, then bringing the temperature down to 27C to set type IV and V crystals, then taking it back up to 32C where the type IV crystals melt and you are left with perfectly tempered type V crystals, in a bag ready to pipe.
Look at the difference … the chocolate to the left is tempered, it has a perfect snap, melts in the mouth and not in your the hand. The chocolate on the right was just melted and formed … it has the white bloom common with non-tempered chocolate, will melt at a lower temperature (in your hand), and is soft to the tooth. Still delicious, tho.